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    Effect ofShallot’s PretreatmentMethodsontheFunctional Properties ofShallot–Wheat FlourBlendsandQualityof their Biscuits
    (Journal of Food Processing and Preservation - Wiley, 2025-08-14) Kazeem Koledoye Olatoye, Kehinde Peter Alabi, Oluwatobi IbukunAdeyemo, Adetunji Ismael Lawal, and Sekinat Aderonke Jimoh
    Shallots arerichinbioactivecompoundsandantioxidants.Theyare,however,susceptibletoqualitylossduringfood pretreatments, therebymakingcarefulselectionoftheirpretreatmenttechniqueveryimperative.Thisstudyinvestigatedthe influence ofshallotpowderpretreatmentmethods(blanching,soaking,andnotreatment)onthefunctionalpropertiesof shallot–wheat flour blendsandattributesoftheirbiscuits.Pretreatedanddriedshallotpowderwasincorporatedat6gper 100 gofwheat flour inthebiscuitrecipe.Acontrolsamplewaspreparedfrom100%wheat flour. Functionalproperties(water absorption capacity[WAC],oilabsorptioncapacity[OAC],swellingcapacity[SC],andbulkdensity[BD])ofthe flour blends were evaluated.Chemicalandphysicochemicalcharacteristicsofbiscuitsfromvariousblendsweredeterminedusingstandard methods. Anine-pointhedonicscalewasusedtoevaluatethesensorypropertiesofthebiscuitsusing50panelists.Datawere analyzed usingANOVAat α0.05. Blanchedshallot–wheat flour sampledemonstratedthehighestWAC(79.00%)andOAC (90.67%), indicatingenhancedhydrationandemulsification potential.Resultsoftheproximateanalysisshowedthatbiscuits containing shallotpowder,particularlythosepreparedwithblanchedpretreatment,exhibitedincreasedlevelsofprotein (15.67%), fat(10.33%),andash(4.00%)comparedtothecontrol.Mineralanalysisresultsrevealedelevatedconcentrationsof iron (10.60mg/100g),potassium(340.78mg/100g),andphosphorus(425.98mg/100g)inpretreatedshallot-supplemented biscuits. VitaminsA,C,andEwerealsosignificantly improved,withthehighestvaluesinthesamplessupplementedwith shallot pretreatedbyblanchingandsoaking.Thehighestantioxidantpotentialsofthebiscuits,asmeasuredbyFRAPandtotal antioxidant capacity,werefoundinpretreatedshallot-supplementedsamples.Samplesofbiscuitssupplementedwithshallots were withinacceptablerangesfortaste,aroma,andcrispiness,thoughthecontrolbiscuitreceivedthehighestoverallsensory score. The findings indicatethatshallotpowder,particularlywhenblanchedpriortoapplication,canserveasafunctional ingredient toimprovethenutritionalqualityofbakedproductswithoutadverselyaffecting consumeracceptability.
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    COMBINED EFFECTS OF OSMOTIC DEHYDRATION AND HIGH-PRESSURE SHIFT FREEZING ON APPLE MASS TRANSFER AND DRIP LOSS
    (Proceedings of the 24th International Conference and 44th Annual General Meetings of the Nigerian Institution of Agricultural Engineers (A division of Nigerian Society of Engineers), 2024) Kehinde Peter Alabi*, Adeshina Fadeyibi, Kehinde Raheef Adebayo, Lanre Olaonipekun Lanre, Waheed Adedayo Mohammed
    The combination of osmotic dehydration (OD) pretreatment with freezing, or osmotic dehydrofreezing (ODF), is a novel technology applied to enhance the freezing preservation of fruits like apple. The study focuses on the combined effect of OD pretreatment and high-pressure shift freezing (HPSF) on the mass transfer and percentage drip loss of apple. The apple slices, with thickness of 1x1x1cm, were pretreated with sucrose solution in a water baths at three levels of process conditions viz: osmotic solution concentration (OSC:45, 55, and 65 oBrix), osmotic solution temperature (OST:25, 35 and 45 oC) and osmotic process duration (OPD:30, 60 and 90 minutes) before freezing at pressures of 200 and 240 MPa. The mass transfer including water loss and solid gain of the untreated (control) and osmotically dehydrated frozen samples was evaluated using standard methods. The maximally dehydrated HPSF at 45 °Brix OSC, 35 °C OST, 60 minutes OPD and 240 MPa induced high solid gain value of 0.41 g/g and initiated low water loss value 0.90 g/g (P ≤ 0.05)when compared with the untreated frozen sample that had water loss of 4.02 g/g. Percentage drip loss of treated samples was significantly lower than those of untreated ones at P ≤ 0.05 with minimum value of 0.33 % at 45 oBrix OSC, 35 oC OST, 30 minutes OPD and 240 MPa when compared with the untreated frozen sample that had value of 4.36%. In conclusion, combination of OD pretreatment with HPSF is a promising technique for promoting the mass transfer whilst reducing percentage drip loss of frozen apple after thawing.
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    OPTIMIZATION OF OPERATION PARAMETERS OF A DEVELOPED DOUGH
    (LAUTECH Journal of Engineering and Technology, 2020) Fadeyibi A.*, Aina S.J., Busari R.A., Alabi K.P., Yisa M.G.
    A mixer is essentially required for homogenizing flour and other ingredients in the bakery industry. In this research, a dough mixer was developed using a 10.5% chromium stainless-steel and its performance evaluated based on the machine parameters. The shaft speed (250−350 rpm), agitator geometry angle (45o, 60o and 90o) and number of blades (type A-5, type B-4 and type C-3) were considered as the machine parameters. The Effective mix proportion (EMP) was determined as the performance index. A Split-Plot Optimal Design was used to determine the desired variables for maximum EMP. Results show that the EMP decreases with an increase in the agitator geometry angle, irrespective of the speed of the mixing shaft. A critical behavior of the mixer was obtained at 300rpm, which indicates the homogeneous phase change stage in the mixing process. Again, the mixer performance was higher for the agitator with 5 blades and lower for the 3 blades agitator. The optimum EMP occurred for type C-3 blades, 60o geometry angle at 250 rpm with 98% desirability. These can be considered as the best configurations for a large-scale practice.
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    EFFECT OF PULSED ELECTRIC FIELD ON STRUCTURAL MODIFICATION AND PHYSICOCHEMICAL PROPERTIES OF STARCH-BASED EDIBLE FILMS
    (LAUTECH Journal of Engineering and Technology, 2021) Alabi K.P.*, Oyebode O.O., Fadeyibi A., Obajemihi O.I., Olusegun O.
    Starch-based edible film is a novel packaging material that has gained much recognition and attention in the food industry. Its remarkable functional property like microbial deactivation without posing harmful effect on food materials is remarkable. The application of pulsed electric field (PEF) treatment to starch-based edible film is fundamental to ensuring physicochemical changes and structural modifications of films for the purpose of food safety and handling. However, the effectiveness of PEF is affected by process and product parameters, thus information on the effects of PEF treatment on structural modifications and physicochemical properties of starchbased edible film is useful to the food industry. This review provided an overview of the effects of PEF treatment on structural modifications and physicochemical properties such as density, solubility, water activity (aw) and stability of starch-based edible films. The significance of starch-based edible films to the food industry with a focus on potato, cassava, yam and taro starch sources is summarized. The PEF treatment and factors related to process and product parameters affecting its performance and its effects on structural and physicochemical properties of starch-based edible films were succinctly discussed. PEF treatment can cause microbial deactivation, influence the structural and physicochemical properties and produce edible films with much functionality. The future trends of PEF treatment on starch-based edible films should mainly focus on combining other physical treatment as an integrated way of improving the potentials of PEF towards development of a wider range of functionalized films.
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    Development and Performance Evaluation of a Microcontroller Pulsed Magnetic Field Machine for Assisting Cellular Foods Freezing
    (FUOYE Journal of Engineering and Technology, 2023-12) Kehinde P. Alabi*, Ayoola P. Olalusi, John Isa and Adeyemi V. Olushola
    Cellular foods have a short shelf-life due to the high water contents and activities of microorganisms. The water content is magnetized when exposed to electromagnetic field, which is beneficial to freezing. Although, magnetized water contained in cellular foods benefits freezing, but pulsed magnetic field machine available generates irregular wave patterns that are not promising to modern days freezing market. Therefore, the current study focuses on development and performance evaluation of a microcontroller pulsed magnetic field (MPMF) machine for assisting cellular foods freezing. The MPMF technology consists of four main components including the magnetic field treatment chamber (120 mm x 90 mm x 60 mm), four electromagnets, a step down transformer, a rectifier, capacitors, diodes, and a timer. The machine was operated at a voltage range and current of 2, 5, 7, 9, 11, 13 V, and 2.00, 12.60, 20.70, 28.60, 34.90, 38.60 A, respectively. The performance evaluation carried out on the machine includes magnetic field strengths and wave patterns. The results showed that the magnetic field strength varies between 9.15 to 42.96 T, and the wave patterns obtained were regular and satisfactorily. The effect of the machine on the quality of cellular foods can be investigated for further studies